Orange Butter Glaze Recipes

ORANGE CREAM SCONES WITH ORANGE BUTTER GLAZE

Steps:

• Preheat your oven to 400°. Line a cookie sheet with parchment paper.
• In a large bowl, mix together the flour, sugar, baking powder, salt, and orange zest. Cut in cubed butter and mix the dough with your hands or a pastry cutter until the butter is thoroughly mixed in and the butter is about the size of peas. The dough will be crumbly.
• In a small bowl, whisk together the egg, sour cream, heavy cream and vanilla extract. Pour the wet ingredients into the flour mixture and stir until just combined.
• Flour your counter or marble and turn out the dough onto it. Pat the dough into a circle, about 1" thick (no thinner or they'll be tough). Cut into 8 triangles and place on pan leaving about 2" between each, or into circles with a cutter if you prefer.
• Brush the tops of the scones with a little heavy cream and bake them for 13-14 minutes until the bottoms are just golden brown, turning the pan once during baking.
• Place the scones on a rack and cool completely. Mix together the melted butter, 1 1/2 C of the powdered sugar, the vanilla, orange juice, and orange extract. Whisk until smooth. If too thin, add more powdered sugar - you'll want it to pour, but be a little thick.
• Place the used parchment paper under the rack and brush the glaze over each scone, covering the tops and sides completely with a thick layer. Let glaze harden before storing in an air tight container for up to 3 days.

WHOLE ROASTED SALMON WITH ORANGE BUTTER GLAZE

Steps:

• Heat oven to 400 degrees. Strew bottom of 12-by-18-inch jelly-roll pan or 12-by-16-inch half-sheet pan with leeks; set aside. With a sharp knife, cut away the peel, pith, and outer membranes from 2 oranges; slice orange flesh into 1/4-inch-thick rounds; set aside.
• Rinse salmon under cold water, making sure cavity of fish is completely clean. Pat fish dry with paper towel. Cut 3 shallow slits through salmon's skin, about 3 inches apart, on each side of fish. Season salmon cavity with salt and pepper.
• Stuff cavity with cilantro sprigs, reserved orange rounds, and onion rounds. Drape a large piece of cheesecloth over leeks in bottom of roasting pan. Place salmon on top of cheesecloth.
• Squeeze juice from remaining 2 oranges into small saucepan; place pan over medium-high heat, and bring juice to a boil. Add butter, and stir until melted; remove pan from heat. Brush salmon with orange-juice mixture. Place roasting pan in oven, and roast salmon, basting every 10 minutes with orange-juice mixture, until skin is crispy and dark golden brown and meat is pink and firm to the touch, about 1 hour. If head or tail of fish become too dark, gently fold aluminum foil over them. Remove pan from oven; pour wine into pan to help loosen salmon. Using cheesecloth to help lift fish, carefully transfer to serving platter. Gently remove cheesecloth from under fish, and serve.

BUTTERNUT SQUASH WITH ORANGE-BUTTER GLAZE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place squash, cut sides up, in baking dish.
• Cover with foil; bake 45 minutes. Sprinkle with salt. In small bowl, mix butter, marmalade, cinnamon and nutmeg; brush over squash. Bake 20 to 30 minutes longer or until glazed and tender.

ORANGE GLAZE II

Steps:

• In a small saucepan, combine the butter, sugar and orange juice over medium heat. Stir frequently until the sugar and butter are dissolved. Remove from the heat and pour over a warm cake.

ORANGE POUND CAKE

Steps:

• Grease a 1 pound loaf pan and preheat oven to 300°F.
• In a large mixing bowl or stand mixer, beat butter until light in color and fluffy (about 3 minutes).
• Gradually incorporate sugar.
• Add eggs one at a time on low. Scrape the bowl down, if needed.
• Alternate adding flour and milk until just incorporated. Add orange zest.
• Pour batter into loaf pan. Bake 1 hour 20 minutes or until a toothpick in the center comes out clean.
• Allow cake to cool on wire rack. Invert to release.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

CRANBERRY ORANGE BREAD WITH ORANGE BUTTER GLAZE

Steps:

• Heat oven to 400°F.
• Generously grease and flour two 9x5 inch (1-pound) loaf pans.
• In a large bowl, stir together flour, baking powder, salt, and sugar.
• Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough.
• Gently stir in the whole cranberries and orange zest.
• Pour into loaf pans and bake for 45-50 minutes or until loaves test done.
• Pour 1/4 cup orange juice over each loaf while still hot.
• Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves.
• Refrigerate overnight to blend flavors.

ORANGE BUTTER

Steps:

• In a mortar and pestle or food processor, pound or process the orange zest and the sugar. Add the butter and mix together until creamy and fluffy, dribble in the orange juice and CuraHao a bit at a time, still processing, until it is all absorbed. Pack into a ramekin and smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.

ORANGE BUTTER GLAZE

Steps:

• In a small bowl, combine the milk and the orange food coloring until mixture is desired color, and set aside. In a medium bowl, whisk together the sugar and the melted butter. Add the reserved milk mixture, and continue whisking until smooth. Use immediately.